- Dish type
- Biscuits and cookies
This recipe will show you how to make plain biscuits. You can add dried fruit, chocolate chips or chopped nuts to these biscuits to make them your own.
Aberdeenshire, Scotland, UK
605 people made this
- 175g (6 oz) plain flour
- 110g (4 oz) margarine or butter
- 55g (2 oz) sugar
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Pre-heat oven to 180 C / Gas 4.
- Sift the plain flour into a large mixing bowl and add the sugar. Rub in the margarine or butter until it resembles breadcrumbs and then bring the mixture together into a large ball.
- Roll mixture out to 5mm (1/4 in) thickness. Cut using a biscuit cutter (of your choice).
- Lift biscuits onto 2 or 3 lightly greased baking trays, making sure they are well spread out.
- Bake for about 15 minutes or until golden brown.
Reviews & ratingsAverage global rating:(11)
Reviews in English (10)
Very easy to use and exactly what I was looking for. I added rolled oats and raisins, I just needed a dash of milk to form into a dough. They went down a storm at work!-10 May 2014
Very easy to make. Was wonderfully shortbread-ish. New favourite biscuit recipe. Might add something to it next time for fun. Should have taken pic sooner lol-22 Nov 2014
My son and I are new to baking. We wanted something easy to bake and we could decorate with icing and sprinkles after. This was perfect! They taste very nice too.-21 Dec 2014
Easy 3 Ingredient Biscuits
It’s quick and easy to have the best hot, flakey, delicious biscuits on the table in only 20 minutes with 3 simple ingredients and my 3 easy baking tips. Why save homemade biscuits for special occasions? These biscuits are so easy that they are perfect at any time. So, let’s get baking and you’ll see that these really are the easiest 3 ingredient biscuits ever!
I love biscuits, or scones. Doesn’t everyone? Like many, though, I hadn’t had positive experiences making them.
Well, this seriously quick and easy homemade biscuits recipe will completely erase all of those past mistakes. Making the best 3 ingredient biscuits is within your reach! I guarantee it.
Let me share a few of my tips with you for How to Make Quick and Easy Biscuits with only 3 ingredients!
How to make the BEST 3-Ingredient Buttermilk Biscuits
Prep. Prep all of your ingredients and tools beforehand. Preheat your oven to 450 F. Measure and sift out your flour, freeze your butter and make sure the buttermilk is cold. Gather your biscuit cutter, baking pan, and bowl for fixing.
Measure the flour. Measure out the flour by spooning it into your measuring cup. I give the cup a few taps along the way to make sure there are no air pockets that will throw off my measuring. Once you have a heaping cup of flour, use the back of a butter knife to sweep across the rim of the cup so that that you have a perfectly leveled cup of flour. Place the flour into a large bowl.
Add the butter. If possible, freeze the butter beforehand. It needs to be cold, and the frozen butter will help keep the dough cold, which is a must if you want the BEST biscuits. Take your butter out of the freezer only when you are ready for this step. Use unsalted or salted. I’m using unsalted. Remove the wrapper from the butter and grate the butter into the flour. Grating helps the butter distribute easily through the flour. This creates a buttery biscuit that is soft and tender.
Cut in the butter. Now that we have that pile of grated butter, it’s time to cut it into the flour. Cutting butter into flour simply means getting it all distributed, so all the butter is coated with flour. To do that, get a pastry cutter and start pressing it repeatedly into the flour and butter. Soon the mixture will look like little crumbs. That’s what you want, just tiny pieces of butter coated with flour.
Add the buttermilk. Take your cold buttermilk from the fridge and add in a cup. I usually only need a cup if I’ve measured my flour right. However, if you’ve accidentally added a lil too much flour, you made need a tiny bit more. Use a rubber spatula to stir in the buttermilk until a sticky dough has form. You want your dough to be slightly wet and sticky when you turn it out onto the floured work surface in the next step.
Knead and fold. Lightly flour a work surface and turn the dough out onto the work surface. Flour your hands and begin to gently knead the dough, just enough so the dough is soft. Add more flour as needed to the work surface and your hands but use only what’s needed. Too much flour will make your biscuits dry. Slight wet dough is best. Now begin folding the dough. Fold in half and pat out. Then fold in several more times and gently pat out. This will create flaky layers in your biscuits.
Cut out the biscuits. Finally, pat out the dough into a 1-inch thick rectangle. Using a 3-inch cutter, cut out 5-6 biscuits. Press the cutter firmly into the dough and then bring it back up. Do not twist, or you’ll seal the biscuits, and they will not rise. Place the biscuits on a pan with the sides touching. This will give them stability so they won’t fall over as they rise high and quickly in the oven.
Bake and butter: Bake the biscuits on the top or middle rack for 12-14 minutes. You may need longer (I bake on the top rack ). I like to brush the tops with butter and then broil the last minute or 2 to help with browning but keep an eye on it the entire time while broiling. As soon as biscuits come out of the oven, brush with melted butter. Allow the butter to absorb and then brush one more time.
3-Ingredient Buttermilk Biscuit FAQS
Why do you have to keep the ingredients cold? Keeping the ingredients (butter and buttermilk) cold will result in a tender, flaky biscuit. You want the butter to melt in the oven while it’s suspended in the dough and not while you’re creating the biscuits. The small pieces of butter will melt and create steam. This steam will make the biscuits fluffy with that melt-in-your-mouth texture.
Can I use shortening instead of butter? Yes, you can. I’d suggest butter-flavored shortening for the best flavor. Or an equal mix of butter and shortening (although it wouldn’t be 3-ingredient biscuits, huh?)
I don’t have self-rising flour. Can I use all-purpose flour? Yes, here how to make 1 cup of self-rising flour using all-purpose flour. For 1 cup of self-rising flour: Sift together 1 cup of all-purpose flour, 1/2 teaspoon salt, and 1 1/2 teaspoon baking powder.
How do I make my biscuits fluffy? To make sure your biscuits are fluffy, follow the steps above and remember these essential tips:
- Keep the dough cold and slightly sticky.
- Work quickly.
- Don’t use too much flour when kneading.
Can I use milk instead of buttermilk? Buttermilk will make these biscuits rockstars, so I highly suggest using buttermilk instead of regular milk.
Can these biscuits be reheated? Yes! These 3-ingredient Buttermilk biscuits are one of my favorite reheated biscuits. Pop them in the microwave for about 15 seconds.
I want to add more ingredients to this biscuit to increase the flavor. Any suggestions? Absolutely! These biscuits are delicious but very basic! If you want to increase the flavor, use half butter and half butter-flavored shortening. Also, add in 1 tablespoon of granulated sugar. Here’s my grandmother’s buttermilk biscuit recipe!
Remember, biscuit-making is an art that very few people nail on the first try! This 3-ingredient buttermilk biscuit recipe will help you jump ahead in the line to creating amazing biscuits. However, you still need to give yourself a bit of grace if you are new to biscuit making.
- Make them bigger: If you like a supah big biscuits, make them into just 4 servings instead of 6.
- Don’t over mix the dough, or they can become tough, and not as flaky.
I can’t find white whole wheat flour! What can I use instead?
If you can’t find white whole wheat flour, you can use 1/2 whole wheat, and 1/2 enriched flour. I don’t recommend using 100% whole wheat flour (if you can’t find white whole wheat) since it will make these too dense. You can also use enriched flour instead.
How long do these biscuits keep for?
They are best enjoyed right out of the oven, but can be kept in an airtight container for up to 3 days.
You Haven't Lived Until You've Tried My Mom's Three-Ingredient Sour Cream Biscuits
Growing up in the South, there are unspoken protocols that take place in many kitchens far and wide, such as never, ever, ever putting your cast-iron skillet in the dishwasher and that most meals aren’t truly complete unless there is some form of a biscuit, piece of cornbread, or yeast roll on the plate. That’s like having pancakes without syrup or leaving the salt out of the collard greens.
In our house, things were hectic, with enough kids and dogs to keep my mother more than busy. So when choosing between making notoriously finicky homemade buttermilk biscuits or her go-to recipe for sour cream biscuits that only called for three ingredients and a muffin tin, she was smart. Sour cream biscuits to go with dinner.
They require no teaspoon of this or dash of that just three things that she already had in the kitchen. No rolling or chilling just mix and bake. Though simple in conception and nothing particularly gorgeous in appearance, make no mistake: These pillowy, incredibly moist bites of heaven will make you drool. Each bite literally melts into your mouth with buttery, sour creamy flavor.
Some might be familiar with sour cream biscuits served in miniature form at classic Southern restaurants as just a nibble to snack on while at the table others might remember their grandmothers mixing up the simple delights on lazy Sunday afternoons. And for those who don’t know these at all, consider this the perfect opportunity to get acquainted. Follow my mother’s recipe for sour cream biscuits and you’ll have a batch coming hot out of the oven in less than thirty minutes.
How To Make Sour Cream Biscuits
In a mixing bowl, combine 1 stick of salted butter, softened to room temperature, with 1 cup of sour cream and 1 cup of self-rising flour. Stir until combined. (My mother recommends adding a spoonful more of flour if dough seems too wet, which can sometimes happen on the extra humid days we’re accustomed to down in South Georgia. It should be thick and sticky.) Lightly spray a muffin tin with nonstick cooking spray—though the butter and sour cream makes it largely unnecessaryore dropping a big spoonful of batter into each muffin cup. Bake in oven at 375 degrees for around 20 to 23 minutes on average, or until the slightest amount of golden color tinges the tops. They will be very light in color and should be taken out before the tops are fully golden.
Some notes from my mother include that she almost always doubles the batch, using the same 1:1:1 ratio of ingredients. The batch above makes about a dozen smaller biscuits or, she jokes, eight “really fat ones.” (Our family liked the fat ones.) So a double batch should yield anywhere from 16 to 24, depending on how big you want them. Once everyone gets a taste, you’ll be needing the extras.
On the most special of mornings, we kids would shuffle into the kitchen before school to find her making a batch of sour cream biscuits, breakfast-style. Which in our house, meant that she added breakfast sausage (cook and crumble the equivalent of three Jimmy Dean patties, she recommends) and about a half-cup of grated Cheddar cheese to the biscuit batter before baking. All I can say about this: DO IT. It’s insanely delicious.
There you have it𠅌lassic Southern sour cream biscuits in a jiff. No store-bought mix required.
As far as flavor goes, sour cream biscuits go with almost any meal, from soup to pot roast to fried chicken. So whip up a batch tonight, because why not?
5 Ingredient Biscuits
With Fall officially here, and Thanksgiving quickly approaching, I wanted to share this super simple 5 Ingredient Biscuits recipe because everyone needs a go-to biscuits recipe! I typically think of warm cozy biscuits as a cold weather food and a perfect side dish on Thanksgiving, but of course they’re great all year long, even during the Summer for picnics, which is why it’s so important to have a good recipe that you know you can always turn to, like this one.
Some people are intimidated by making biscuits and turn to pre-made refrigerated ones, which are fine, but you just can’t beat flaky, homemade biscuits. And I wanted to come up with and share a biscuit recipe that isn’t intimidating and is simple enough for everyone to follow.
The most difficult part of this 5 ingredient biscuits recipe is cutting shortening into the flour, and that’s mostly only because not everyone has a pastry blender. A pastry blender is really easy to find, and incredibly useful to have around (I use mine for most non-yeast breads, pie crust, even some muffins and cupcakes!). You can grab one here on Amazon. You can also get a similar cutting effect using a fork or 2 knives. You can even pulse it in a food processor until pea-sized clumps form.
To cut biscuits into circles, you can use these biscuit cutters, if you’d like. But, honestly, I just use a drinking glass most of the time.
How to make the Three Ingredient Biscuits
The basic recipe is short pastry biscuits without eggs and milk.
To start off, preheat the oven to 350°F / 175°C. Cover two trays with baking paper. Knead flour, sugar, and butter quickly and carefully - either by hand or with the dough hooks.
If you have time, form a ball from the dough and put it in the fridge for about 30 minutes. Otherwise, you can roll out the dough directly in portions on a work surface dusted with flour.
Cut out about 40 cookies (depending on size) as you like or cut them into diamonds with a sharp knife.
Place the biscuits on the baking tray with some space between them and bake for about 10-15 minutes. Do the same with the remaining dough on the second baking tray.